Antwerp Christmas Market

If you have the good fortune of visiting Europe during the Christmas season, I hope it's a country that has Christmas Markets. I wrote about my experience last year through three of Belgium's winter markets and a cozy German one. This year I got to Antwerp's on their opening weekend, went back to Brussels (too touristic) to scope them out again, and visited the Leuven market (best party scene, where most tents have students pouring out of them) as many times as possible.

Antwerp recently opened the MAS museum which looks like it was built out of Legos (Museum aan de Stroom, or museum on the stream), and you can visit the top of the building to get panoramic views on top. Of note were how reasonable the admission prices were, and that some levels are free (including the rooftop visit). The opening weekend had a light parade, and lots of steamy gluhwein everywhere. The food was nothing to write about - it was very boring, but there are lots of restaurants in the center. If you visit, make sure you pick up a Use-it map at the station or any of the tourist offices. Stay away from the shopping streets, they were too packed and busy.


Ferris wheel at the market.


I MAS there with these beautiful lovelies.


Grand Market or Grote Markt







If you are in the center of the city you must seek out De Pelgrom (The Pilgrim). It's a restaurant/cafe in a 15th century cellar that is almost entirely lit by candles.






Walking along the dozens of Christmas market huts.


Light parade.


Residents checking out the light parade.

Red lentil dhal served over rice

As the holidays wind down it’s nice to have a hearty and healthy meal after days of gorging and drinking. I recently bought some Delhaize brand curry powder (no salt added) and found it fresh and delicious. I added it to these lentils along with some vegetable broth and this is the curried outcome.

This holiday we traveled by train to visit family. It was a nice relaxing way to get from one place to another. Earlier, Belgian rail strikes scared us into thinking that we’d have no trains for travel. After the strikes settled down tickets were purchased and rail travel resumed as normal. While I think car and air travel have their obvious advantages (e.g speed, setting your own schedule, convenience), it was especially wonderful to walk to the train station, sit down, read, and let the trains take us.

Happy Holidays!

Red lentil dhal served over rice
Serves: 4

Ingredients:
1 cup uncooked rice, prepared according to package directions
1 tsp olive oil
¼ tsp mustard seeds
¼ tsp cumin seeds
asafoetida (pinch)
few pods whole cardamom
1 cup onion, chopped
1 tbsp ginger, grated over a small hand grater
½ tsp cinnamon
red chili powder to taste; I used ¼ tsp
½ tsp garam masala
2 tsps curry powder
1 cup red lentils (masoor dhal), washed and drained
2 cups vegetable broth or water, plus 1 cup water extra

Directions:

1. As always, hard to find spices can be omitted - any store bought curry powder will do. Begin cooking rice. Put 1 cup long-grain rice in a pot and fill with 2 and ¾ cups water (or according to package directions).
2. Heat up about 1-2 teaspoons of olive oil in a medium size pot over medium-high heat. Add in mustard and cumin seeds. Once the mustard seeds begin to pop, add asafoetida and cardamom pods. Add onions and stir-fry lightly. Stir in ginger, cinnamon, red chili powder, and garam masala.
3. Stir these until fragrant. Add in red lentils along with 2 cups vegetable broth or water. Stir and bring to a simmer. Stir this frequently. When the lentils have been cooking for at least 10 minutes, stir in curry powder and adjust for salt.
4. Turn the heat to low and add in 1 cup of water. Simmer on low heat, partially covered, until the desired thickness is reached. Serve over rice. This last step should take about 20 minutes.

Peanut butter cups

These are so easy. So easy to make and much easier to devour. All you need are a muffin pan, a dozen muffin liners, about 300 g of high quality melting dark and milk chocolates, 1 jar of peanut butter, and a bit of patience. I followed the instructions from the Hungry Mouse (my do her pics look fabulous, and the s'mores cups. Drool.) and from the Joy of Baking. I used a Jiffy-style creamy peanut butter and opted out of adding any extra sugar. They are plenty sweet. Of course, these would make excellent gifts this holiday season, but if you're like me, you'll hoard them all. 

Before you get started make sure you have enough room in the fridge, the muffin pan will go into the fridge to firm up the chocolate. You can make a double boiler by placing a heat safe bowl on top of a pan filled with water. Make sure the bowl doesn't move around when you stir it (also excellent fondue idea), it's best if it fits snugly inside. Place the chocolate in the bowl, keep the burner on medium-high, and watch the chocolate start melting. 

Peanut butter cups

Yield: 12 cups

Ingredients:

300 g chocolate (I used 150 g Cote d'Or milk chocolate and 150 g Cote d'Or Culinaire this is 54% cacao); or 2-3 cups of chocolate chips.

1 jar of peanut butter, such as creamy style, but you can pick whatever one you want. 

Directions:

1. Line muffin pan with muffin liners. 
2. Set up your double boiler. To do this place about 2 cups of water in a saucepan. Put your bowl, with the chocolates in the bowl, on top of the saucepan. Heat up the water in the pan over medium heat. Stir the chocolates together to avoid any lumps. This should take about 10 minutes. You should check the water occasionally. This method keeps the chocolate from scorching and it keeps it at a normal temperature. 
3. Gradually, fill the muffin liners/cups with about 1 tbsp of chocolate. Push it around the sides of the muffin liner so it coats the side. This will help you form nice cups. Once done, place in the fridge to firm up. You could also use an egg carton (mini cups!) Wait 10-20 minutes or until firm. Turn off the heat on the chocolate. 
4. Stir the peanut butter together and make sure it's soft. If it's not soft, microwave for 10 second intervals until it has a creamy consistency. Turn the heat back on the chocolate. Start spooning it in; 1-2 generous tablespoons should be good. 
5. Stir the melted chocolate making sure it's good and melted. Top the cups with enough chocolate to cover the peanut butter. Repeat with all the cups. Place in the fridge and wait - yes wait - until they are firm. An hour or longer should be good if you can wait that long. Seriously this is the best thing ever. 

Ideas for leftover chocolate: chocolate milk, chocolate-dipped bananas, almonds, raisins, pretzels, Ritz crackers, strawberries.

Bhajias two-ways with applebutter chutney

I keep thinking I'm going to have an epiphany of an awesome intro to these amazing bhajias (chickpea flour fritters), but I never come up with anything better than, these are delicious and next time you break out the home deep fryer, put these on the list (as evidenced terrible writer's block). On a recent visit back to NC (which geographically falls in the southeast, ahem, Sara) my friend, Nick (who is basically the best cook ever - you too Nico), made sweet potato fries spiced with brown sugar, garlic, and a pleasant dusting of cinnamon, half a dozen pizzas, and amazing sweet potato latkes (it should be noted that the fries were the only thing that went into the fryer). Since getting back to Belgium I've been in a rare no writing funk. I honestly think I'm reverse homesick.

These bhajias are filled with minced onion and chilies (chili's, chile's, sp?). My mom swears by using wheat germ in the batter because they soak up less oil and produce a crispy batter with bite. Sara are you still reading? Because you have to make these and bring the deep fryer back. Then as if those spiced ones weren't good enough, we went and made another batter for banana bhajias. Oh hell yes we did. Served with some apple butter chutney these are best served immediately. Random side note, go and listen to the new Drake album (solid throughout), and then when you are done, go listen to Yelawolf (I'm a big fan of the tracks in the middle of the album).


Bhajias two ways with applebutter chutney
(chickpea flour fritters)
Yield: 4-6 servings

Ingredients:

1/2 cup diced onion, fine dice

1-2 jalapenos, sliced very fine

3/4 cup chickpea, or besan, flour

1/2 cup wheat germ, fine ground

1/2 tsp sanchar (contains black salt, pepper, and citric acid), optional

1/8 tsp citric acid powder 

1/2 - 1 tsp garam masala 

1/4 tsp or more red chili powder

1/8 tsp baking soda

1 tbsp yogurt

1/2 tsp turmeric

1 tbsp brown sugar

oil, such as peanut oil, enough to fry

Directions:

Mix everything (onion through brown sugar) together and add enough water to make it pasty. Heat up oil in a fryer. Once hot drop heaping teaspoonfuls into the hot oil and fry until golden brown. 

Apple butter chutney

Ingredients:

1/2 tsp cumin

1/2 tsp coriander

1 tsp fresh lime or lemon juice

water to thin

1/2 cup apple butter

Directions:

Mix together all ingredients. Taste to adjust for seasonings. 

Banana Bhajias

(Chickpea fritters with bananas)

Ingredients:

1-2 firm bananas, sliced into wide coins

1/4 tsp turmeric

water to make pasty

1/2 cup chickpea flour (preferably black chickpea flour because it is finer)

1/2 - 1 cup wheat germ, fine ground

water to make it pasty

1-2 tbsp yogurt

oil, such as peanut oil, enough to fry. 

Directions:

Mix everything together and add enough water to make it pasty. Heat up oil in a fryer. Drop the banana coins into the batter and carefully drop them into the hot oil; fry until golden brown. Remove with a slotted spoon to a glass dish lined with paper towels.